Cheesy Quinoa Stuffed Peppers

What you will need:

Peppers 1-2 per person, I used poblanos but if spice is an issue try using a red or yellow bell pepper.

Quinoa, I used a non-gmo box variety "Nature's Earthly Choice"

Avocado for garnish

Green chive onions, the green part chopped and set a side

1 cup Organic spinach, try to buy organic because of its porous leaves they tend to hold more pesticides

1 cup finely shredded cheese, I chose 1/2 cup pepper jack, 1/2 cup colby jack

1 tblspn butter

oil, any can be used I prefer something like grapeseed, olive or coconut oil.\

You will also need:

Foil

baking sheet

Preheat oven to 350

1) Prep your poblano peppers by slicing around the stem and pulling the majority of the seeds out. Cut a slit in the pepper where it will be facing up. rince with water to get all of the seeds out. rub pepper down with oil on the outside. Bake in oven for 10 minutes.

2) Cook quinoa as directed on box, when almost done add spinach and chives. when it is done cooking add butter and cheese. Mix until cheese is completely melted.

3)Once your peppers have a chance to cool, hold open flaps and fill with quinoa mix. put back in the oven for an additional 5-7 minutes.

4) Garnish with extra cheese and avocado. Enjoy!